01
Cooking And Salad Oil
3.3best for marinade1 cup : 1 cup
Use 7/8 cup liquid oil per cup shortening; works in quick breads and cakes, not flaky pastry
3.3
shortening substitute
for marinade.
Marinade shortening is a niche application — solid fat doesn't penetrate cold protein the way liquid oil does. The melted shortening (warmed to 90°F) carries fat-soluble flavors (paprika, cumin, garlic) into surface fibers over 30-90 minutes. Substitutes here lean liquid: cooking oil at 1:1 cup, avocado at 0.75:1, butter melted (1:1) for compound-butter rubs that solidify on the protein. Lard adds rendered-pork depth to barbecue marinades for ribs and shoulder.
top substitutes
adjustment for marinade
Use 7/8 cup neutral cooking oil per 1 cup shortening in marinades — liquid oil at 70°F penetrates protein 2-3 mm in 60 minutes, carrying fat-soluble flavors (paprika, cumin, garlic, coffee). Solid shortening would not penetrate at all. Match oil to dish: canola for neutral, soybean for neutral-mild, both with 400°F+ smoke points for hot finishing.
02
Avocado Oil
3.3best for marinade3/4 cup : 1 cup
Use 3/4 cup liquid oil; best for quick breads
3.3
adjustment for marinade
Use 0.75 cup avocado oil per 1 cup shortening in marinades — avocado oil's 70% monounsaturated fat and 520°F smoke point let it carry fat-soluble flavors in 1-24 hour soaks then survive high-heat finishing. Slight grassy note in virgin avocado pairs with herb-forward marinades; refined runs neutral for chili-based or coffee rubs.
03
Palm Oil
5.01 tbsp : 1 tbsp
Same semi-solid consistency
5.0
adjustment for marinade
Use 1 tbsp palm oil per 1 tbsp shortening for West African and Brazilian marinades (suya, moqueca paste) — red palm oil's carotenoid color and mild grassy flavor are integral to those cuisines. Melt to 100°F to liquefy fully, blend with chili, ginger, garlic, ground peanut. Slather on protein 2-12 hours before cooking.
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04
Lard
6.77/8 cup : 1 cup
Same solid fat texture and very high smoke point; makes exceptionally flaky pie crust
6.7
05
Butter
6.71 1/8 cup : 1 cup
Use equal amount butter; adds richer flavor and golden color to baked goods and pie crusts
6.7
06
Coconut Oil
6.71 cup : 1 cup
Same solid texture, works well in baking
6.7
07
Margarine
3.31 cup : 1 cup
Softer texture; chill before cutting into pastry dough, works 1:1 in cookies and cakes
3.3
08
Ghee
3.31 cup : 1 cup
Adds nutty flavor, slightly softer pastry texture
3.3
09
Vegetable Oil
3.33/4 cup : 1 cup
Use 3/4 cup oil per 1 cup shortening; works in quick breads and cookies, not flaky pastries
3.3